EFFECT OF DEGREE OF VACUUM AND LENGTH OF STORAGE ON THE PHYSICAL CHARACTERISTICS OF VACUUM PACKAGED BEEF WHOLESALE CUTS
- 1 July 1976
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 41 (4), 732-737
- https://doi.org/10.1111/j.1365-2621.1976.tb00714_41_4.x
Abstract
No abstract availableKeywords
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